Fish in sour cream in the oven baked

Quick, simple, but delicious lunch or dinner. Fish baked in sour cream in the oven turns out to be very juicy, tender and fragrant. The recipe is so simple in execution that any hostess can cope. You can serve the dish on a casual or festive table.

Maria

Recipe author

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Composition / ingredients

Servings:

Fish (I have dorada)

400

Onion

Sour cream

Oregano dry

0.5

Basil (dried)

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 44 % 8 g

Carbohydrates 44 % 8 g

109 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to bake fish in sour cream? Prepare the products. Which fish is best suited? I cooked dorado, but any one will do: both white and red (pink salmon, trout, hake, tilapia, halibut). Wash the fish, gut, peel, remove the gills and rinse well again. Dry with paper towels. If desired, sprinkle the fish with lemon juice. A set of spices can be supplemented or changed to your taste. Anise, basil, oregano powder, coriander will do.
Step 2:
Prepare onion-sour cream sauce. How to make sauce? Peel the onion, rinse with cold water and cut into thin rings.
Step 3:
Put the onion rings into a container and lightly remember with your hands so that the juice stands out. Add sour cream, spices, freshly ground black pepper and salt to the onion.
Step 4:
Mix everything well.
Step 5:
Coat the prepared fish carcass on both sides with a sour cream mixture. Stuff it with onions. Put the remaining onion rings on top of the fish. To give the fish more flavor, you can marinate the fish in the resulting sauce in advance. After stuffing, do not immediately put it in the oven, but let it stand in the refrigerator for 2-3 hours.
Step 6:
Preheat the oven to 180 degrees in advance. Cover a baking sheet or any other heat-resistant form with oiled parchment paper. Transfer the fish. Bake the dorado for about 40 minutes. During the baking process, the fish can be turned to the other side, but this is not necessary. The baking time and temperature may differ from those indicated. Focus on the specifics of your technique. The finished fish will turn white, and a golden crust will form on top.

To give the fish more flavor, you can marinate the fish in the resulting sauce in advance. After stuffing, do not immediately put it in the oven, but let it stand in the refrigerator for 2-3 hours.

If you want, sprinkle the fish with grated cheese at the end of baking. Return back to the oven for a couple of minutes to melt the cheese.

If desired, the fish can be sprinkled with lemon juice a little.

Recipe you can add tomato rings, bell pepper and pre-fried champignons.

Serve the dish with any side dish, for example, boiled rice, boiled or baked potatoes.

Before serving, sprinkle with chopped dill or garnish with sprigs of thyme, rosemary.

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !